Spinach & Lentil Salad with Chives
Lately I realized it had been too long since I'd had lentils. (Why is that I ask myself? Why?) I also realized that with the amount of fresh awesome greens I've been getting from my CSA share I had to keep using those too.
Luckily for all of us, greens and beans almost without fail make a tasty and healthy combination. Plus, they are perfect for entree salads because their fiber and protein provide long lasting satisfaction.
Greens + Lentils = A Satisfied Tummy
While you can certainly reach for canned beans for salads (just make sure the cans are free of BPA!), lentils are one of the quickest legumes to cook yourself and don't require soaking. Add a bay leaf or two to the water to make them extra tender and easily digestible.
Since I am also getting beautiful chives and chive blossoms from my CSA too, you'll notice I used these in this recipe too. If you don't have any blossoms, just the chives will do. (But isn't it kind of fun to eat flowers? Especially when they taste like chives??)
One more quick tip: This type of salad can easily become a filling for a tortilla wrap or pita. I've found this is the best way to get my daughter to eat salad in her lunch at school. (Because apparently sandwiches are cooler than salads in 2nd grade -- who knew?!)
Spinach & Lentil Salad with Chives Serves 6-8
3 cups cooked green lentils 1/2 cup shredded radishes 1/2 cup shredded carrots 4 cups rough chopped or baby spinach 1/3 cup chopped chives and chive blossoms (plus a few for garnish) 1 TB extra virgin olive oil 2 TB white wine vinegar 1 TB lemon juice 1 tsp salt 1/2 tsp pepper 1 avocado, sliced
Combine the lentils, radishes, carrots, spinach and chives in a bowl.
In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper.
Pour the dressing over the salad and toss gently.
Serve on plates with a couple thin slices of avocado and a chive blossom or two.
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